Alright – so today we’ve got the honor of introducing you to Derrick Baham. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Derrick thanks for taking the time to share your stories and insights with us today. Naming anything – including a business – is so hard. Right? What’s the story behind how you came up with the name of your brand?

I named “The Blvd” after the street where my first business, Kustom Kuts Barbershop, is located. The Blvd Lounge and Grill is also part of that foundation, as it’s attached to the same building as Kustom Kuts.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I got into the restaurant business after being denied a liquor license by the local parish council. That setback led me to pivot and turn the space into a restaurant instead.

Our restaurants offer a unique menu for the area, featuring items like tacos, wraps, quesadillas, wings, loaded fries, and loaded nachos. The tacos, in particular, are a customer favorite.

What sets me apart from other local restaurants is my focus on marketing and building connections. I believe presentation is everything, which is why our menu features professional photos of our food. A high-quality image can catch a customer’s eye and make them want to try something new. Beyond that, consistent marketing is key—it’s essential for attracting new customers and keeping the business growing.

I’m incredibly proud of the opportunities I’ve received over the past two years. My food trailer business, The Blvd Express, now serves lunch daily at a local private school. We’re also set up at Southeastern Louisiana University, serving faculty and students in the student union. Just last week, we had the chance to open a concession space at the Louisiana High School Girls Tournament. I’m extremely grateful for the people who have put me in these positions, allowing me to grow my brand, support my family, and continue building something meaningful.

Can you share one of your favorite marketing or sales stories?

My business is a small, local business in the small town of Hammond, Louisiana. I don’t have reserve cash, so capital has played a crucial role in keeping things running—it’s a risk every single day. Offering discounts, like dollar wings on Thursdays, is one example of the sacrifices I make to build customer trust. With wing prices reaching $180 per case, the profit margin on those deals is often in the red, but I’ve accepted losses in certain situations to create long-term growth. My goal is to provide value, encourage word-of-mouth, and grow by volume rather than just immediate prof

What else should we know about how you took your side hustle and scaled it up into what it is today?

I’ve been a licensed barber for 20 years, and I never imagined I would become a restaurant owner. Even after opening a restaurant, I never thought I’d end up being a cook. But one opportunity led to another—the restaurant business sparked ideas that eventually led me to invest in a food trailer. On top of that, I now own an event space where people can host gatherings and create lasting memories. It’s incredible how much has stemmed from just being a barber. The financial foundation I built in the barbering industry has played a huge role in helping me expand into these other business ventures.

Contact Info:

• Website: https://www.theblvdlounge.com
• Instagram: The Blvd Lounge & Grill
• Facebook: The Blvd Lounge & Grill
• Other: Derrick Baham….social media platforms

Image Credits

Sierra Nicole Photography